Ingredients
1pkgfrozen puff pastry,thawed according to directions
flour,as needed
2medium yukon gold,or yellow finn potatoes, peeled and left in cold water
2tbspolive oil
½tspsalt
¼tsppepper
2tbspfresh herbs,chopped, like rosemary, thyme, parsley, or a mix
¼cupsour cream,to serve
Preparation
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unwrap the pastry, and if needed, unfold. Transfer to a baking sheet.
Dip your fingers into flour to prevent them from sticking and fold in the edges all around the pastry to make a ½-inch border.
Press the tines of a fork into the border to seal and make a decorative crust; dip the fork in flour as needed to prevent sticking.
Finally, prick the pastry and the border all over using the fork to prevent the pastry from puffing up during cooking.
Cut the potatoes ⅛-inch thick (or thinner) using a mandolin or a chef’s knife. Spread the potatoes evenly over the pastry, overlapping slightly.
Transfer the baking sheet to the oven and bake the tart at 375 degrees F for 35 to 40 minutes.
Check the tart halfway through cooking, and if there are big puffs along the edge or bottom, prick them with the tip of a paring knife so they deflate.
Slide the tart onto a large cutting board and sprinkle with the remaining 1 tablespoon of fresh herbs and a few pinches of salt.
Slice into 12 pieces. Serve with sour cream for dipping or dolloping on top.
